The sweet and salty flavor combination in this Rocky Road Pretzel Bark is a hot favorite at our house. This recipe for a rocky road pretzel bark combo was a result of an over abundance of pretzel crisps that I had on hand, thanks to my friends at The Snack Factory a well as my love of rocky road in any form. Topped with roasted almonds, velvety melted chocolate and gooey marshmallows for a no-bake winning combination.
Some time ago, I collaborated with The Snack Factory maker of Pretzel Crisps, and developed three recipe using their products. All 3 recipes were chosen by the Snack Factory to be featured in their limited addition “Got An App For That” cookbook. Soon after, eighteen cases of pretzel crisps in every flavor, arrived at my front door. I’ve had lots of fun using them in different dishes throughout the year. Since sweet and salty is a family favorite rocky road seemed like a natural progression. One thing I love about this rocky road pretzel bark, is, it can be made up to a week in advance and kept in an airtight container at room temperature. It makes for easy munching during warm weather or a fun sweet and salty treat for special occasions, gifting at the Holidays or any time of year.
You may also like: Peanutty Choco Ice Cream Sammies, Rocky Road Ice Cream, Ooey Gooey Rocky Road Cookies and Mini Rocky Road Donuts.
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Helpful Kitchen Items:
Rocky Road Pretzel Bark
Ingredients
- 1 [7.5] oz. bag of flat plain pretzel crisps [I used The Snack Factory]
- 2 [12 oz] bags semi-sweet/milk/dark chocolate chips [I used Ghirardelli semi-sweet]
- 1 1/3 cups miniature marshmallows
- 1 cup slivered almonds toasted and divided
- 3 1/2 Tbsp solid vegetable shortening
Instructions
- Before you begin: Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. Cool completely.
- Use a heat proof bowl over a pot of simmering water, or a double boiler, to melt together the chocolate chips and vegetable shortening. This will take several minutes stir periodically until the chocolate is completely smooth.
- While the chocolate is melting, line a baking sheet with wax paper, and spread the pretzel crisps evenly on the paper.
- Sprinkle the marshmallows and 3/4 cup of toasted almonds over the pretzel crisps. Chop the remaining almonds to sprinkle on top.
- Pour the chocolate on top and using an offset spatula or the back of a spoon spread it covering everything evenly.
- Sprinkle with chopped almonds and place the pan into the refrigerator to allow the chocolate to set up. [About 1 1/2-2 hours]
- Cut or break into pieces.
Tried this recipe?Mention @melissassk or tag #melissassk!
Anonymous says
I’m becoming addicted to your site. Since I have my first Kitchen Aid mixer I feel so free to make things I never would have tried before. I don’t need it for this recipe but I love your complete instructions, the pictures that show me what each step of the process should look like and the finally out come. Thanks for all the work you do and sharing it with us.
Melissa says
You are welcome! You are really going to love your new mixer, I love my Kitchen Aid! Happy cooking and Merry Christmas~ Melissa
Anonymous says
Made these and they are good. Next time I will use mik chocolate though…
Thanks for posting!
Melissa says
YW, of course, you can use your favorite flavor of chocolate. ~ Melissa
Anonymous says
I want a new Kitchen Aide to replace the one I have from my mother and I am 75 years old! This one must be 50 years old and works well. I didn’t realize there were so many kinds to choose from now. I do not bake large quantities and I don’t know what I should buy..the lift up the bowl, the tilt the head back, or what. Can you advise me, please?
Melissa says
I’m partial to the 6.5 quart Artisan with the lift bowl. I make large batch recipes though, and it’s purely personal preference. You’re right so many to choose from, and they perform so well. I’ve also have a 4 quart and it works very well for small-medium sized recipes. Happy shopping!